Diners, Drive-Ins, and Dives Season 4 Episodes

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Season 4 Episode Guide

Episode 1 - Diners You Sent Me To

Guy Fieri heads for three great diners that viewers e-mailed to recommend: In Baltimore, a gleaming, family-run place with a huge menu ranging from burgers, to goulash, to home made shrimp creole; in Salt Lake City, the diner that's heavy on tattoos and 1940s decor, where they're brining their own corned beef for hash, and smoking their own salmon; and in Minneapolis, the diner run by a CIA trained chef, whose specialties now include fried pickles and chicken and waffles.

     

Episode 2 - Bar Food

Guy Fieri rolls out to find some watering holes doing a lot more than basic bar food: The Fairhope, Ala. bar serving up live music, home made gumbo and a super spicy crawfish boil; the Atlanta dive-bar scratch-making Jamaican jerk chili and jalapeno corn fritters; and the half-century old Pittsburgh tavern where the menu includes handmade pierogi and stuffed green pepper soup.

     

Episode 3 - Burgers and Dogs

Guy Fieri searches out some classic joints doing America's favorites: In Baltimore, the place where they've been making Coney dogs the same way for more than 80 years; in Austin, the late night hangout where they're fresh-roasting Serrano peppers for one of their burgers, and serving Texas-hot buffalo sauce on another; and the Minneapolis dog and burger dive where one of the specialties is something called a Hairy Brain.

     

Episode 4 - Where the Locals Eat

Guy Fieri discovers some great local favorites: The Memphis joint where they're dropping whole chickens into the deep fryer; in Virginia, the place by the Chesapeake, where a former boat captain is cooking up classic crab cakes and the latest catch; and in Omaha, a casual joint with serious food, run by a chef who came home from New York.

     

Episode 5 - Brain Freeze

Guy Fieri rolls out for ice cream, Triple D-style: At the Norfolk, Va., drive-in where they say their founder invented the waffle cone in the early 1900s and they're still making them by hand today; at the Arizona creamery making Italian gelato in flavors from tiramisu to real apple pie; and the New Orleans favorite doing huge sundaes and homemade ice cream in more than 400 flavors.

     

Episode 6 - Totally Unexpected

Guy Fieri discovers great food at places you'd never expect to find it: The Minneapolis bowling alley serving up bison hash and trout-and-beet salad; the San Antonio joint located between a carwash and a laundromat, serving up homemade organic food; the Atlanta grocery store where they're cooking up classic dishes with big twists.

     

Episode 7 - A Taste of Everywhere

Guy Fieri tracks down classic places serving up international dishes done Triple-D style: A combination Jamaican/Chinese joint in Florida; Homemade Polish pierogi at a basic bar in Pittsburgh; and a Mexican restaurant in Utah where the specialty is seven kinds of mole.

     

Episode 8 - Big Flavor

Guy Fieri hunts down some seriously good food from all over the country: In Baltimore, brick oven, thin crust pizza loaded with everything from pesto, spam and pineapple to macaroni and cheese. In Minneapolis, the joint servin' up real deal Cuban food; and the Mississippi smoke house serving up authentic Creole and Cajun food with flavors as big as the owners' personalities.

     

Episode 9 - Cookin' it Old School

Guy Fieri uncovers three joints puttin' a piece of history on the table: In New Orleans, an oyster bar where nothing's changed since 1919 and the deep fried oysters are still hand-shucked and dredged in Grandpa's original recipe; in Pittsburgh, a neighborhood dive where Mama Nadine's dishin' up roast beef smothered in gravy, fried baloney and Na's Pasta -- all from behind a bar; and in Nebraska, Big Mama's cookin' her Grandma's soul food in an old school cafeteria -- pull up a tray for collard greens, peach cobbler and Big Mama's take on fried chicken.

     

Episode 10 - Grabbin' A Sandwich

Guy Fieri pulls up for a sandwich: In Salt Lake City, an old pottery school where folks go for homemade meatball subs and a cheesesteak done Philly-style; in San Diego, a couple of legit German chefs have created 30 kinds of burgers -- ostrich, alligator and real Angus beef, to name a few -- all grilled over an open flame; and in Chicago, a one-of-a-kind Mexican sandwich that's hard to find outside Puebla, Mexico, made fresh while you wait, just like they do in back in Puebla.

     

Episode 11 - Traditional Dishes

Guy Fieri rolls in for classic meals done right: In Baltimore, a shack steamin' crabs with corn on the cob; in Memphis, the little place where one woman's doing her mom's classic southern favorites; and in Minnesota, a strip mall joint doin' homemade Italian from the same family recipes for thirty years.

     

Episode 12 - Doin' Their Own Thing

Guy Fieri uncovers joints doin' things their own unique way: Near Salt Lake City, a retro joint makin' Mexican specialties like shark tacos; in Chicago, a diner doing fresh seafood sixteen different ways, every day; and in Omaha, a chef from Montreal is doing the Canadian take on Jewish deli.

     



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